Ingredients:

  • 30 oz frozen shredded hashbrowns
  • 1 lb thick-cut bacon, diced
  • 1 small yellow onion, finely diced
  • 1 bell pepper, finely diced
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh chives, minced

Instructions:

  1. Preheat your oven to 180°C (approximately 356°F) and grease your 9x13 pan with butter or non stick spray.
  2. Cook the 1 lb diced bacon in a skillet over medium heat until the fat has rendered and the bits are bronze. Remove all but 2 tablespoons of bacon fat.
  3. Toss in the diced onion and bell pepper. Cook for 5 minutes until the onions are translucent and fragrant.
  4. Spread the 30 oz hashbrowns on a paper towel and pat them firmly.
  5. In a large bowl, beat the 8 eggs with the 1 cup milk, 1/2 cup sour cream, paprika, garlic powder, salt, and pepper until no streaks of yolk remain.
  6. Stir the sautéed veggies, bacon, and 1.5 cups of the cheddar cheese into the egg mixture.
  7. Spread the hashbrowns into the bottom of your prepared pan, then pour the egg mixture over the top.
  8. Sprinkle the remaining 0.5 cup of cheese over the surface.
  9. Bake the Casserole. Place in the oven for 45 minutes until the center is set and the top is golden brown.
  10. Let the pan sit for 10 minutes, then sprinkle with the 2 tbsp fresh chives before slicing.